Heat oven to 350F. With a nob of butter, generously grease your fluted bunt pan.
In a large bowl, blend your dry ingredients at a low speed until full incorporated.
Add in your wet ingredients and beat on medium for about three mins or until all of the egg, oil and water is fully combined.
Pour into your greased pan and place in your heated oven for 45-55 min or until an inserted toothpick comes out clean.
In a small sauce pan, combine all butter sauce ingredients and gently heat until the butter is melted and the sugar is fully dissolved. Don't let it boil or get to hot.
With a long wooden skewer or toothpick, prick holes around the bottom of the cake and gently pour your butter sauce into the holes to allow it to soak up all of the sauce.
Allow to sit in the pan for 30 min. Serve warm or cold.
